Vietnamese Banh Mi Spring Roll

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 133.1
  • Total Fat: 1.6 g
  • Cholesterol: 14.1 mg
  • Sodium: 69.0 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 9.1 g

View full nutritional breakdown of Vietnamese Banh Mi Spring Roll calories by ingredient
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Vietnamese Banh Mi Spring Roll Vietnamese Banh Mi Spring Roll
Number of Servings: 1


    1 serving 8.5 inch rice wrapper (by BECKYAIS)
    17 grams Pork Tenderloin
    25 grams Romaine Lettuce (salad)
    33 grams Rice Noodles
    8 grams Carrots, raw
    .25 grams Jalapeno Peppers
    .25 grams Basil
    1 serving wonton wrapper (3-1/2" sqaure) (by JOELR2009)


Preheat oven to 400 degrees and place pork on a parchment-lined (or lightly greased) baking sheet.
Bake for 25-30 minutes, or until golden brown on all sides.
Next, prep vegetables by julienning or thinly slicing carrot and any other desired fillings (jalapeņo is a common Banh Mi addition).
Add to Prepare station for making spring rolls by getting a surface to lay rice papers on, and heat 2-3 cups water to boiling, then turn off heat.
To prepare a spring roll, dip rice paper in hot water for 15-20 seconds, or until soft and pliable and transfer to a damp working surface (such as a cutting board). Then add 3-4 pieces pork, vegetables, 1-2 tsp sriracha or chili garlic sauce, and a large handful of basil. Fold over once, tuck in edges, and continue rolling over.
Lay seam side down on a serving platter or baking sheet and cover with a slightly damp towel to keep moist. Continue until all spring roll fillings are used up - about 10-12 rolls.
Leftovers store well covered in the fridge for up to 2 days, though best when fresh.

Serving Size: 1 Spring Roll

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